Black-Eyed Peas

Oxmoor House
6 to 8 servings


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3 cups water
4 cups shelled fresh black-eyed peas
1 (3/4-pound) ham hock
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper


Combine all ingredients in a 3-quart Dutch oven; bring to a boil. Reduce heat; cover, and simmer 30 minutes or until peas are tender. Add more water, if needed, to keep peas from sticking to the pan.

Created date

February 2010